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Classification of South African red and white wines according to grape variety based on the non-coloured phenolic content

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Abstract

The phenolic content of South African wines was investigated for the purpose of their classification according to variety or cultivar. Twenty-two phenolic compounds were quantified by liquid chromatography in 55 red wines of five varieties and in 38 white wines of three varieties. Data were compared to literature values reported for wines from across the globe. ANOVA was used to determine significant concentration differences between the different varieties. Further grouping of the data was investigated by principal component analysis and cluster analysis. Finally, linear discriminant analysis was used to derive classification functions for the effective recognition of red and white wine varieties which allowed 100.0% and 97.4% correct recognition of red and white wines, respectively.

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Acknowledgements

A. de Villiers thanks the National Research Foundation of South Africa and KWV (Paarl, South Africa) for financial support. P. Majek acknowledges the International Organisation for the Promotion of Microcolumn Separations (IOPMS, Kortrijk, Belgium) for financial support

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Authors and Affiliations

  1. Department of Chemistry, CENSSUS, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa

    André de Villiers, Frederic Lynen, Andrew Crouch, Henk Lauer & Pat Sandra

  2. Department of Analytical Chemistry, Slovak University of Technology, 812 37, Bratislava, Slovakia

    Pavel Majek

Authors
  1. André de Villiers
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  2. Pavel Majek
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  3. Frederic Lynen
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  4. Andrew Crouch
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  5. Henk Lauer
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  6. Pat Sandra
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Correspondence to Pat Sandra.

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de Villiers, A., Majek, P., Lynen, F. et al. Classification of South African red and white wines according to grape variety based on the non-coloured phenolic content. Eur Food Res Technol 221, 520–528 (2005). https://doi.org/10.1007/s00217-005-1169-5

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  • DOI: https://doi.org/10.1007/s00217-005-1169-5

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